Cookbooker Challenge
Together, we cooked the book!
Cookbooker is delighted to announce the conclusion of our Holidays 2011 challenge, The Pie and Pastry Bible. This is book to challenge and inspire you with a dizzying array of fabulous pie and pastry recipes. Rose Levy Beranbaum is a master baker - her books on bread, pies, pastry and cakes, are legendary, and her meticulous attention to technique and detail make The Pie and Pastry Bible into a master class on creating incredible pastry and fabulous pies.
We'll be announcing the challenge winners shortly.
How do the challenges work?
Sign up for a free Cookbooker account (if you don't already have one) and start cooking from the book. Every review from the challenge title which you contribute to Cookbooker during the duration of the challenge contributes to the effort and qualifies you to win a prize. Our next challenge will begin in January 2012, topic and cookbook to be announced in the new year.
The Pie and Pastry Bible
Reading about the ins and outs of baking the perfect, flaky pie crust is a little like reading about how to achieve the perfect golf swing: the proof is in the doing. And it often takes a remarkably intuitive reader to understand exactly what the author is getting at. Not so the work of Rose Levy Beranbaum, the author who gave us The Cake Bible. If ever there was a cookbook author who could place her hands on top of yours, putting you through the proper motions, helping you arrive at just the right touch, Beranbaum is the one. - Schuyler Ingle, Amazon.com
Challenge Stats
total recipe reviews (90)
total book reviews (4)
top 5 reviewers:
Recent Reviews
Panna Cotta Fillo Flowers reviewed by Queezle_Sister
Aurora Blood Orange Tart reviewed by Zosia
Pumpkin Chiffon Pie reviewed by andrew
Gateau Engadine reviewed by Peckish Sister
Sweet Cookie Tart Crust reviewed by Peckish Sister
See all reviews »
Previous Challenges
The Barefoot Contessa Cookbook by Ina Garten
Grilling recipes for summer
Smitten Kitchen (Food Blog) by Deb Perelman
The Moosewood Cookbook by Molly Katzen
The Zuni Cafe Cookbook by Judy Rodgers
High Flavor, Low Labor by J.M. Hirsch
Vij's: Elegant and Inspired Indian Cuisine by Vikram Vij and Meeru Daliwhal
Ad Hoc at Home by Thomas Keller
Peter Reinhart's Artisan Breads Everyday by Peter Reinhart
Recipes Reviewed
22: Basic Flaky Pie Crust -
1
25: Yogurt Flaky Pie Crust -
1
29: Flaky Cream Cheese Pie Crust -
7
39: Flaky Cheddar Cheese Pie Crust -
1
56: Sweet Cookie Tart Crust -
3
58: Sweet Coconut Cookie Tart Crust -
1
58: Sweet Nut Cookie Tart Crust -
1
63: Sweet Peanut Butter Cookie Tart Crust -
1
65: Gingersnap Nut Crumb Crust -
1
81: The Best All-American Apple Pie -
2
84: Open Face Designer Apple Pie -
1
89: Crustless Apple Crumb Pie -
1
95: Designer Cherry Pie -
1
106: Fresh Blueberry Pie -
1
109: Deep-Dish Blueberry/Cranberry Internet Pie -
1
113: Red Currant-Raspberry Lattice Pie -
1
115: Blackberry Pie -
1
124: Perfect Peach Pie -
1
127: Concord Grape Pie -
1
132: Shaker Lemon Pie -
1
134: Fruit Turnovers -
1
141: Apple Dumplings -
1
149: Raspberry Chiffon Pie -
1
155: Pumpkin Chiffon Pie -
3
157: Lemon Angel Chiffon Pie -
3
178: Lemon Meringue Pie -
1
187: Lemon Pucker Pie -
1
189: Aurora Blood Orange Tart -
1
198: Great Pumpkin Pie -
1
200: Pumpkin Filling -
1
215: Shoofly Pie -
1
243: Caramel Ice Cream -
1
255: Fresh Berry Tart -
1
258: Blueberry Tart with Lemon Curd -
1
266: Peaches and Cream Tart -
1
272: Mango Passion Tart -
1
278: Apple Galette -
1
288: Dried Cranberry Walnut Crostata -
1
291: Gateau Engadine -
1
294: Gateau Basque -
1
297: Brownie Puddle (Caramel Variation) -
1
297: Brownie Puddle -
1
302: Pecan Pie -
1
313: Chocolate Pecan Blasts -
1
316: Chocolate Peanut Butter Mousse Tart -
1
317: Peanut Butter Mousse -
1
317: Milk Chocolate Ganache Topping -
1
323: Deep Dish Chicken Potpies -
1
328: Shepherd's Pie -
1
333: Baked Empanadas -
1
351: Touch-of-Grace Biscuits -
2
355: Angel Butter Biscuits -
1
359: Currant Scones -
1
377: Panna Cotta Fillo Flowers -
1
420: Quick Puff Pastry -
1
434: Two Miniature Golden Apple Galettes -
1
463: Cheese Straws -
1
486: Authentic Danish Pastry Dough -
1
507: Almond/Pecan Remonce Filling -
1
507: The Alligator -
1
509: Maple Sugar Glaze -
1
544: Spicy Cheese Puff Variation (of Cream Puffs) -
3
544: Savory Cream Puffs – White Truffle Oil Variation -
1
547: Escargot Puffs -
1
553: Stabilized Whipped Cream -
1
568: Classic Lemon Curd -
2
570: Passion Fruit Curd -
1
571: Passion Curd Cream -
1
575: Crisp Meringue Pie Shell of Topping -
2
583: Light Sponge Cake Layer -
1
593: Sugar Glazed Nuts -
1
597: Caramel Sauce -
1

